Rhubarb and Mango à la Vong

Name: Rhubarb and Mango à la Vong
Yield: Serves 4
Ingredients: a few mint leaves, to decorate; 1 large or 2 small ripe mangoes; 75 g/3 oz caster sugar; juice of 2 limes; 150 ml/¼ pint water; 2-3 whole star anise; 1.25 cm/½ in piece fresh ginger; 500 g/1 lb 2 oz thin-stalked champagne rhubarb

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This simple but utterly sublime combination was inspired by a fruit soup that I tasted at Vong, the French Thai restaurant in London. The appearance of deep yellow mango with clear pink rhubarb and the combination of their contrasting flavours is wonderful.

Ingredients

500 g/1 lb 2 oz thin-stalked champagne rhubarb
1.25

Dessert
Gluten-free
Vegan

Method

Preheat the oven to 170°C/325°F/gas mark 3. Slice the rhubarb across at 5cm/2in intervals — if the stalks are a bit thick, slice them in half lengthways, too. Peel the ginger, cut it in half and slice into small, very thin pieces. Put the rhubarb, ginger and star anise in a casserole d